3tblsp ghee
300 water
1tsp garam masala
600g mutton
salt
300 water
1tsp garam masala
600g mutton
salt
spices
6 cloves
2 cinnamon stick
6 black peppercorns
2 brown cardamoms
1tsp black cumin seeds
6 cloves
2 cinnamon stick
6 black peppercorns
2 brown cardamoms
1tsp black cumin seeds
vegetable mixture
4 green cardamoms
2tbp ghee
1 onion (chopped)
4tbsp tomato puree
1 cup curd
4 green cardamoms
2tbp ghee
1 onion (chopped)
4tbsp tomato puree
1 cup curd
paste
1 onion(chopped)
6 garlic
1tbp coriander seeds roasted
1tbp ginger (crushed)
1tsp red chili powder
1/12tsp turmeric powder
1 onion(chopped)
6 garlic
1tbp coriander seeds roasted
1tbp ginger (crushed)
1tsp red chili powder
1/12tsp turmeric powder
Methoed
- Melt the ghee in a saucepan and cut the meat into 1-inch cubes.
- Fry the bay leaf, meat and spices gently for 15 minutes. Transfer to a plate.
- For a vegetable mixture, melt the ghee and fry the onions and cardamom until golden. Mix in the tomato puree.
- Grind all the paste ingredients together until a smooth paste. Mix the paste into vegetables and cook, stirring continuously, for 5 minutes.
- Add the water. Cover and simmer for 21/2 hours, or until the meat is tender.
- Serve sprinkled with garam masala powder.
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